Chicken and Cheddar Pasta Toss

• 6 ounces lasagna noodles
• 8 1/4 ounces chicken
• 3 ounces cheddar cheese
• 1 ounce pepperoni chopped
• 1 cup salad dressing, italian
• 5 cups belgian endive torn

1. IN A LARGE MIXING BOWL cover noodles with boiling water.
2. Let stand for 10 minutes, separating the noodles occasionally with a fork.
3. Drain.
4. Rinse with cold water and drain again.
5. If using chicken tenders, halve them crosswise.
6. RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and pepperoni.
7. Add dressing and black pepper; toss gently to coat.
8. Cover and chill for 2 hours or overnight.
9. Before serving, add endive and tomatoes; toss gently to mix.

lasagna noodles, chicken, cheddar cheese, pepperoni, salad dressing, belgian endive

Taken from recipeland.com/recipe/v/chicken-cheddar-pasta-toss-45596 (may not work)